Effects of a commercial oat-β-glucan concentrate on the chemical, physico-chemical and sensory attributes of a low-fat white-brined cheese product

✍ Scribed by Pantelis Volikakis; Costas G. Biliaderis; Costas Vamvakas; Gregory K. Zerfiridis

• Book ID: 116487752
• Publisher: Elsevier Science
• Year: 2004
• Tongue: English
• Weight: 245 KB
• Volume: 37
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2003.07.007